close hard tied,
some Raisins, Damask Prunes, and Currans, or no Prunes, and
Marigold-flowers; boil it to an indifferent thickness, and serve it
on sippets.

_Barley Broth otherwise._

Boil the Barley first in two waters, and then put it to a Knuckle of
Veal, and to the Broth, Salt, Raisins, sweet Herbs a faggot, large
Mace, and the quantity of a fine Manchet slic't together.

_Otherwise._

Otherways without Fruit: put some good Mutton-gravy, Saffron, and
sometimes Raisins only.

_Chine or any Joint._

Otherways stew them with strong broth and White-Wine, put it in a
Pipkin to them, scum it, and put to it some Oyster-Liquor, Salt,
whole peper, and a bundle of sweet herbs well bound up, some Mace,
two or three great Onions, some interlarded Bacon cut like dice, and
Chesnuts, or blanched Almonds and Capers.

Then stew your Oysters by themselves with Mace, Butter, Time and two
or three great Onions; sometimes Grapes.

Garnish your dish with Lemon-Peel, Oysters, Mace, Capers, and
Chesnuts, _&c._

_Stewed Broth._

To make stewd Broth, the Meat most proper for it is.

_A Leg of Beef, Marrow-Bones, Capon, or a Loin or Rack of Mutton
or a knuckle of Veal._

Take a Knuckle of Veal, a Joynt of Mutton, two Marrow bones,
a Capon, boil them in fresh water, and scum them; then put in a
bundle of sweet herbs well bound up or none, large Mace, whole
Cinamon, and Ginger bruised, and put in a littlerag, the spice being
a little bruised also. Then beat some Oatmeale, strain it, and put
it to your broth, then have boil'd Prunes and Currans strained also
and put it to your broth, with some whole raisons and currans; and
boil not your fruit too much: then about half an hour before you
dish your meat, put in a pint of Claret Wine and Sugar, then dish up
your meat on fine sippits, and broth it.

Garnish your dish with Lemons, Prunes, Mace, Raisins, Currans, and
Sugar.

You may add to the former Broth, Fennel-roots and Parsley roots tied
up in a bundle.

_Stewed Broth new Fashion._

Otherways for change; take two Joints of Mutton, Rack and Loin,
being half boiled and scummed, take up the Mutton, and wash away the
dregs from it, strain the broth, and blow away the fat, then put to
the broth in a pipkin a bundle of sweet Herbs bound up hard, and
some Mace, and boil in it also a pound of Raisins of the Sun being
strained, a pound of Prunes whole, with Cloves, Pepper, Saffron,
Salt, Claret, and Su